One Pot Creamy Mushroom Pasta

/One Pot Creamy Mushroom Pasta

One Pot Creamy Mushroom Pasta

This simple one pot creamy mushroom pasta recipe is so easy to make and tastes amazing. Best of all it is dairy free and 100% plant based!

So if you are looking to eat healthy and are vegetarian or vegan, then this recipe is perfect for you. Plus it is a one pot dish so it will be on the table without much effort at all.

One Pot Creamy Mushroom Pasta
Servings Prep Time
2Serves 5minutes
Cook Time
Votes: 24
Rating: 4.5
You:
Rate this recipe!
8-12minutes
Print Recipe
vegan lunch or dinner one pot creamy mushroom pasta
Servings Prep Time
2Serves 5minutes
Cook Time
Votes: 24
Rating: 4.5
You:
Rate this recipe!
8-12minutes
Print Recipe
vegan lunch or dinner one pot creamy mushroom pasta
Ingredients
Servings: Serves Units:
Instructions
  1. Get a medium sized pot with a lid and place in all of the ingredients prior to putting on the heat.
  2. Give everything a good mix through and turn the heat on to a medium-high heat and stir through occasionally until it reaches a light boil.
  3. Once it reaches a light boil, place the lid on the pot and keep it at low boil for about 5 minutes.
  4. Remove the lid and stir. Add extra water, stir again and let it continue to cook with a lid on until your pasta is cooked through. Check your packet directions as to how long it will need. (Usually between 8 to 12 minutes).
Recipe Notes

Check out the video at the top of this recipe page for a full cooking demonstration of how to make this recipe.

 

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By | 2018-06-06T09:15:50+00:00 June 4th, 2016|Recipe, Top Recipes, Videos|16 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

16 Comments

  1. Sylvia June 4, 2016 at 10:27 am - Reply

    Sounds wonderful! I just bought mushrooms and green beans yesterday, and I have everything else. So I’ll make it this weekend. Thanks, Anja!! -sylvia

  2. Virginia June 4, 2016 at 12:19 pm - Reply

    Hi Anna – I love your YouTube channel and all of your recipes. I totally hate mushrooms though. This dish looks great but is there any substitute for the mushrooms? Actually, in general, is there a substitute for mushrooms in recipes?

    • Anja September 28, 2016 at 2:30 pm - Reply

      Try eggplant ๐Ÿ™‚

  3. Maureen June 4, 2016 at 1:13 pm - Reply

    Sounded so good and easy that I went right out, got some mushrooms and broccoli and made it for dinner tonight. I doubled the recipe but did not add water. 1 litre of almond milk was enough. I added the broccoli after the first 5 minutes
    as I don’t like my broccoli too soft. It was so delicious, we both ate the lot. I was hoping I could use leftovers for tomorrow but it was so delicious we could not resist. Thank you!

  4. Midlife Singlemum June 4, 2016 at 7:08 pm - Reply

    Love this one. Going to try it now.

  5. Carol June 5, 2016 at 8:27 pm - Reply

    You are so inventive, Anja. I would never have thought to cook pasta this way. Thanks for inspiring so many new ways to prepare delicious food.

  6. Arlin October 18, 2016 at 9:35 am - Reply

    Made it tonight for supper and was delicious, thanks for the recipe and showing how easy a meal can be made with few ingredients. Look forward to more videos.

  7. Kimberly Klein October 24, 2016 at 4:36 am - Reply

    Delicious!!! Thank you for sharing!!

  8. Dave October 25, 2016 at 7:44 am - Reply

    Just made this and its amazing!

  9. Terri February 19, 2017 at 9:41 am - Reply

    Thank you so much for your wonderful recipes Anja! You make life easier for those of us who are transitioning to veganism. I’m making this for the 2nd time this week! YUM! So good!

  10. LYDIA September 4, 2017 at 10:52 pm - Reply

    Making this tonight ! Andonly one pot or pan to wash ! ๐Ÿ™‚

  11. LeanneR January 14, 2018 at 6:12 pm - Reply

    This delicious meal has been my go to (when dinner time arrives and I havenโ€™t thought about what to have) recipe since I became vegan five months ago. It is v.easy to make and so yummy.

    • Anja January 16, 2018 at 5:30 pm - Reply

      Thank you so much for your lovely feedback… I’m so glad you like the recipe as much as I do ๐Ÿ™‚

  12. Roxie March 5, 2018 at 12:32 pm - Reply

    I found this recipe a bit bland. I had used 2 tsp garlic powder & 2 teaspoons chives plus additional salt. After it had finished cooking, I increased the nut yeast to a total of 1/4 cup. It became more flavorful after that addition. I also included some pre-boiled potatoes in it as well. On one of your 30 Days of Vegan videos, you had made the same dish using potatoes in place of the pasta. I searched for that recipe but couldn’t find it. I actually preferred the potatoes over the pasta. All in all, this is an innovative and good recipe. I just need to tweet it to suit my tastes. Next time I will us fresh minced garlic for additional flavo. Love your site and your videos!!! Please continue to keep it so down to earth! Please don’t turn into “just another video blogger”. Roxie

    • Anja March 6, 2018 at 11:18 am - Reply

      I’m glad you gave the recipe your own twist to suit your own palette ๐Ÿ™‚ Glad you like the recipes and videos ๐Ÿ™‚

  13. Elise March 25, 2018 at 7:04 am - Reply

    Hello Anja,

    I would love to make this dish tomorrow but I just used up my tahini. Is there anything else I can use as a substitute? Sesame oil? houmous? peanut butter? I have no clue..
    Thanks!

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